What Chutney is, Baking Cocoa, Healthy Oats - chefshop.com/enews
|
|
 |
EXCLUSIVE
SUBSCRIBER
5% OFF CODE |
 |
|
|
|
|
In this issue: |
Chutney
Rich Italian Cocoa
Healthy Oats
have on hand
treats for the month!
|
 mussels!
ortiz escabeche!
 bacon!
smoked berkshire bacon from Rick
 san marzano!
real italian tomatoes
 truffle!
black caviar
 almond paste
This almond paste is so good! You can use it for all your baking making desires. It's superior quality makes every baked caked, sweet tart, or cookie fantabulous. Have it on hand for last minute baking, or be ready for your holiday cookies.
The best thing is that you can eat it with a spoon! So no worries if you don't bake the cake, or shape a cookie, just plop the almond paste in the middle of the table and hand out the spoons! Everyone will be amazed with your genius.
 |
|
|
|
 Our take on Chutney
Suggestions for Use
Many think of chutneys as only for Indian food, as the origins of chutney or “chatni” is India. And historically this would be true, although it has been near 600 years since the first British Colonialists in India were eating pickled foods, marmalades and chutneys to ward off scurvy, and 500 years since the same foods were being made in India and imported into England, and since imitation chutneys being made in the west were called “mangoed”.
It might be easier to think of chutneys as a garage of little vehicles ready to add power to your next dish. It’s like a pre-made accelerator of flavor. Easy to use and simple to add, it’s like having a turbo food; when in a rush the right chutney can come to the rescue.
It’s often more “dark” than light, meaning it adds a baritone of flavor, not just one note of flavor or texture. Rather, it adds personality and depth. Chutneys vary wildly in texture, from smooth to chunky, though typically the “cooked down” chunky is more what we think of than the ultra smoothness of a hari chutney like mint of coriander.
Is mango chutney the origins of chutney? Maybe. Mango, having been cultivated for over 6,000 years, has the right roots to be so. Today, though the range of chutneys, with sugar readily available and the need for a fruit to be the dominate preservative (and sweetener), is less so. And so, for perhaps a couple of hundred years, chutneys are part of the foods of England as much as India.
Apple, Date & Damson is one of those special chutneys from Hawkshead Relish Company. Embodying the clingstone damson plum (prunus domestica), an edible drupaceous fruit which has an astringent taste that may not be best to eat out of hand, is, when cooked down and reduced, as chutneys are, its tartness and spicy personality makes for perfection.
Add apples (35%) and dates (11%) along with the Damsons (11%), a few spices, onions and sugar, and you have a perfect, spoon ready chutney.
Warmed chutneys match perfectly with a pheasant or a rustic cheddar cheese. And chutneys always pair well with pork as a replacement for apple sauce, or with lamb instead of mint jelly, or even choosing a chutney over cranberries with turkey.
Other ideas for chutneys (besides eating with a spoon) include with cold cuts (think sandwiches), or add it to meatloaf or meatballs. And, depending on the chutney, replacing the jelly in a peanut butter and ... though I haven’t done this yet. And no, authentic chutney does not have to have raisins!
Check out all of the Hawkshead Relish Company Chutneys, where Mark reduces history and a modern sense of taste into an artful condiment.
Shop now to order chutney!
|
 Pernigotti Cocoa
Reviews for Pernigotti
Best Cocoa on the planet!
I have been using this exclusively for years now. I have a 'secret' brownie recipe that I make with this cocoa, syrup made from the cocoa and only the best ingredients. Everyone goes ga-ga over them. Syrup - so easy to make - anything that calls for cocoa I use this. Sometimes I mix just a touch into my coffee for a treat.
If you have not tried this yet you need to. You WILL NOT be disappointed!!!
Great stuff
Bought for truffle-making Christmas 2010. Wow, this is the best! I have always loved Valhrona, but glad I gave this a try. I planned to share/gift/give, and 500 truffles later, I've hardly used any. I was a little concerned that it would not arrive on time, but no problems there. I can't say enough great things about it.
WOW!
I just received my first order of Pernigotti Cocoa. I have been a fan of Valharona Cocoa for years, but this may have replaced it as my Favorite! It has an incredible taste, I could smell it thru the double bagging. It is just GREAT!
I would highly recommend it and for 2.2 lbs it really is quite a bargain!
Shop and have rich cocoa at the ready! |
|
 |
|
|
Organic Oatmeal
Oatmeal of Alford's organic stone cut oats
As we approach the ever important eating holidays, we hunker down, and find solace in the foods we eat in the morning everyday. Important to getting the digestive track going, breakfast can make a great difference in how your body burns calories all day! I start today.
The unusual flavor and texture of these amazing oats may be attributed to the final drying process, carried out in the old fashioned 'flat kiln', which is believed to be the only one of its kind used in Britain today. The oats are dried in the kiln for four hours, during which time they’re turned twice by hand shovel. It is this very specialized process, perfected by the miller, which makes the flavor and texture unique. The distinct oat grains are then stone-cut into small pieces - smaller than Irish "steel cut" oats - thus the name “pinhead.” Unlike “old-fashioned” oatmeal, they’re not steamed and rolled flat.
As a result, hot cereal made with pinhead oats has a texture that we’ve heard described as "risotto-like," as well as a nutty flavor quite different from cooked rolled oats. Alford's pinhead oats hold up well to cooking, retaining their shape and taking on a pleasantly chewy texture - a breakfast you can sink your teeth into!
Shop for a healthy breakfast! |
|
|
|
|
Pomegranate Concentrate fabulous in drinks and vinaigrettes!
Shapely bottle
With three ticks of the clock the burn sets in and three coughs and you know you have an oil. A full feel, the tip of the tongue gets this great olive taste, almost as if you are eating the olive from which it came. I love the feel of this oil. Delightfully full of flavor, yet so clean the oil evaporates leaving a wonderful memory.
This is one of the best oils we have today, and along with my two favorite California oils, I have this in my kitchen, always. And at the price it is perhaps the best deal we have in 2012! Buy now so you have plenty for the upcoming months.
|
|
|
Give the gift of cooking! Class that is. Cooking Class for the New Year! |
Cooking Classes with Chef Erin - Tapas: Small Plates, Big Flavors Class
Learn the history and origins of some of the most commonly used Spanish ingredients, as you learn how to prepare a variety of tapas dishes such as piquillo pepper stuffed with herbed goat cheese, citrus-marinated olives, tortilla de papas with garlic aioli, marcona almonds with rosemary & sea salt, deviled dates, Catalan white beans and more!
This Sunday a very special treat. An oil from Tuscany. Eliza has been searching high and low for an oil that matches her palette and her memory of what a Tuscan oil should have. A full rich nose, with a feeling of history. The producer from Italy will be here at the shop to meet and greet. C'mon down and try a bit of oil. From Noon to 4, Sunday, October 7th.
|
|
DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
|
|
